Arriba Baja menu at Hotel Xcaret Mexico
Arriba Baja brings the coastal cooking of Baja California to Hotel Xcaret Mexico, with a menu built around sustainable seafood, ceviches, wood-fired cuts, and mezcal.
Hotel Xcaret Mexico is all-inclusive, so dishes below carry no price unless marked with a surcharge. Menus change seasonally; the official menu link at the bottom of this page always has the latest version.
Breakfast ("Good Morning")
Sweets
Fruits: Seasonal flower yogurt, dried fruit, granola and honey.
Butternut Squash Hot Cakes: Orange compote and brown butter.
Sweet Corn French Toast: With hibiscus honey.
Omelettes
Smoked Marlin: Stir fry, dried olives, cheese.
Squash: Squash blossom stir, pumpkin seeds, cheese.
Lamb Chorizo: Potatoes, mustard aioli, cheese.
Savory
Cangrejilla: Crispy cheese quesadilla with crab and uni butter.
Enfrijoladas Puerto Nuevo: Flour tortilla filled with shrimp and bean sauce.
Caguatún: Yellowfin tuna stew with red wine and olives.
Lamb Barbacoa: Fresh tomatoes and greens, corn tortillas. Add eggs in any style.
Sides
Grilled Sweet Potato: Roasted garlic labneh and salsa macha with seeds.
Crispy Potatoes: Chile güero and rosemary dip.
Refried Beans: Dried cheese.
Lunch
Salads
Tomato, Peaches, and Jocoque: Olive oil, balsamic, basil pesto.
Citrus and Fresh Leaves Salad: Cucumber, lime dressing and ginger.
Roasted Green Beans: Cottage cheese, seed mix.
From the Sea
Fresh Pioneer Oysters: Candied ginger, mixe chili.
Smoked Fish Pate Toast: Tuna sashimi.
Gratinated Clam: Caper sauce, lemon breadcrumbs.
Shrimp Ceviche: Jicama, tomatillo, and jalapeño, kombu seaweed. Ask for the Vegan option.
Tacos
Ensenada-Style Fish Taco: Tempura, corn tortilla, dressing, tomato, onion and cilantro sauce, cabbage.
Ensenada-Style Shrimp Taco: Tempura, corn tortilla, dressing, tomato, onion and cilantro sauce, cabbage.
Main Courses
Sweet and Sour Pork Belly Carnitas: Jicama and pickled apple salad.
Lamb Barbacoa: Cactus salad, flour quesadillas.
Roasted Fish: Green talla, pickled potato salad, onion, güero chili, olives.
Roasted Mushrooms: Homemade mole, cauliflower, and peanut.
Desserts
Xorbo Ice Cream: Passion fruit and coconut ice cream.
Date Cake: Almonds, yogurt cream.
San Quintín Red Fruits: Ranch cream and strawberry sorbet.
Dinner
Starters
Fresh Pioneer Oysters
Smoked Fish Pâté Toast: Tuna sashimi.
Tomato, Peaches, and Jocoque: Olive oil, balsamic, basil pesto.
Tijuana Caesar Salad: Parmesan cheese, breadcrumbs.
Roasted Carrots: Ricotta cheese, seed mix.
Fresh Chocolate Clam: Tomatillo aguachile, kombu, pickled fennel. Ask about the Vegan option.
Grilled Pismo Clam: Marrow, caramelized onion, apple, almonds.
Main Courses
Pacific Fish: Lemon caper sauce, Swiss chard.
Grilled Octopus: Potatoes with chorizo, tartar sauce.
Short Rib: Romesco, tarragon tomatoes.
Roasted Mushrooms: Homemade mole and cauliflower.
Desserts
Xorbo Ice Cream: Passion fruit and coconut ice cream.
Chamomile Flan
San Quintín Berries: Ranch cream and strawberry sorbet.
Cortes Premium (Premium Cuts)
These premium cuts are not included and carry a surcharge, priced in MXN.
Tomahawk
+ $4700 MXN surcharge
Porterhouse
+ $3990 MXN surcharge
Kansas City
+ $3000 MXN surcharge
Cola de Langosta (Lobster Tail)
+ $3700 MXN surcharge
Cowboy
+ $3990 MXN surcharge
Menus change seasonally. View the official Hotel Xcaret Mexico menu for Arriba Baja for the latest version.